- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 180 kcal
Quick summary
“This classic hummus paste processes soft cooked chickpeas with tahini sesame paste, garlic, lemon, and cold water. It results in a velvety, creamy paste served with extra virgin olive oil.”
What you need to know
- Well-cooked and soft chickpeas are the base for achieving an ultra-velvety texture without lumps in the processor.
- The cold water added little by little during mixing emulsifies the tahini fats, lightening the paste.
- The balance between the acidity of the lemon and the nutty fat of the sesame paste defines the authentic oriental profile.
Ingredients
Main
- 1 cup of cooked chickpeas
- 1/4 cup tahini
- 2 tablespoons of lemon juice
- 1 clove of garlic, minced
- Ice water to taste
- Salt to taste
- 1 tablespoon olive oil
- Black pepper to taste
Instructions
Principal
- Start by cooking the chickpeas in cold water for approximately 40 minutes until soft.
- Drain the chickpeas and place them in the blender or food processor.
- Add the tahini, lemon juice, and chopped garlic to the chickpeas.
- Start the mixing process and gradually add cold water until the desired consistency is reached.
- Season with salt and black pepper to taste, always tasting to adjust the seasonings.
- Transfer the hummus to a serving bowl and drizzle with olive oil.
- Decorate with a pinch of pepper and, if desired, with a spoonful of tahini on top.
- Serve with pita bread, vegetable sticks, or as a side dish.
Chef's tips
- Remove the transparent skins from the chickpeas before processing to ensure a silky smooth consistency.
- Add small ice cubes in the processor to aerate the mixture and make it incredibly white and fluffy.
- Serve by spreading the paste on the plate with the back of a spoon forming a central cavity to retain the olive oil.
Variations
- Beet hummus: add 1 small cooked beet in the food processor to get a vibrant pink paste.
- With smoked paprika: sprinkle sweet paprika and cumin powder over the olive oil when bringing to the table.
- Hummus with meat: cover the pasta served on the plate with strips of beef sautéed with pine nuts.
Substitutions
- Traditional whole tahini paste can be replaced with sugar-free peanut butter for an alternative flavor.
- Extra virgin olive oil can be replaced with toasted sesame oil for toastier notes.
- The raw garlic clove can be replaced with roasted garlic cloves for a milder palate.
How to store
Store the hummus in an airtight glass jar in the refrigerator for up to 5 days. Pour a thin layer of olive oil over the surface of the paste before covering to prevent oxidation and drying of the top layer.
Can it be frozen?
You can freeze in a plastic container with a lid for up to 3 months, leaving 1 cm free. Thaw in the refrigerator for 12 hours and beat vigorously with a spoon or fork with a drizzle of warm olive oil to recover the texture.
What to serve with
Serve with toasted pita bread, soft pita bread, crunchy carrot sticks, cucumber, and fresh celery. Composes the classic Arab mezze table alongside falafel, fresh tabbouleh and marinated black olives.
Frequently asked questions
Why did the hummus paste get a grainy and heavy texture?
The chickpeas did not cook long enough or there was a lack of cold water during the emulsion; beat for at least 5 minutes.
What is the purpose of putting ice water in the middle of processing?
Cold water and ice react with the tahini lipids, promoting a stable emulsion, lightening the color, and aerating the paste.
How to avoid the raw garlic taste being too strong?
Grind the garlic together with the lemon juice and let it rest for 10 minutes before blending; the acidity neutralizes the sharpness of the garlic.
Can I use canned chickpeas to save time?
You can, but boil the grains in water with half a teaspoon of baking soda for 15 minutes to soften the fiber before blending.
